Alton Brown to the rescue again. Use a wet brine, which can also keep the meat flavorful and moist, and the turkey will thaw by the time it’s perfectly brined. Alton explains that you don’t even need to store the turkey in the fridge, because it’s a block of ice that keeps the temperature down below 40 degrees F over the two days of brining (he uses a probe thermometer to make sure, just in case).

Good news for all of us who are stuck with a frozen turkey and Thanksgiving is just two days away—no need to wait for the turkey to thaw before you brine.

Check out Alton’s Facebook post on this subject for a video demonstration.